4 North Coast Seafoods Chef’s Catch™ Mango & Lime Salmon Fillets
2 packages (8.5 ounces each) ready to serve cooked brown basmati rice
2 cups classic coleslaw mix
½ cup fresh mango salsa
¼ cup unsalted dry roasted pepitas
1
Preheat oven to 450°. Line rimmed baking pan with foil; spray with cooking spray. Place salmon on prepared pan; roast 15 minutes or until internal temperature reaches 145°.
2
Prepare rice as label directs.
3
In large bowl, toss coleslaw and salsa. Divide rice into 4 bowls; top with salmon, coleslaw mixture and pepitas.
Chef Tips: Customize this dish by swapping the salmon with Ancho-Coffee Flat Iron Steak and/or the rice with cauliflower rice.
For an easy grab-and-go lunch, bowls can be prepared, covered and refrigerated for up to 2 days; serve cold.
Ingredients
4 North Coast Seafoods Chef’s Catch™ Mango & Lime Salmon Fillets
2 packages (8.5 ounces each) ready to serve cooked brown basmati rice
2 cups classic coleslaw mix
½ cup fresh mango salsa
¼ cup unsalted dry roasted pepitas